What you'll be getting:

Tofu Stir-Fry with Brown Rice Noodles

Per Serving

130 g veggies (bok choy, broccoli, celery, carrots, red peppers, onions)

100 g firm tofu

2 oz brown rice noodles 

2 T stir-fry sauce (liquid aminos, ginger, tamarind paste, brown sugar, toasted sesame oil, grapeseed oil, rice vinegar, pepper) 

 

Equipment needed: 1 pot of water (at least 3 qts), wok or large frying pan

Start boiling your water. When it begins to bubble (not quite a boil) remove it from the heat and add the noodles. Make sure the noodles are fully submerged and cover with a lid. 

Sautee the veggies for 3 minutes and then add the tofu. 

Add the noodles to the veggies and tofu. 

Toss everything together and then place in a bowl. From start to finish this dish takes less than 10 minutes. Enjoy! 

Set a timer for 7 minutes. 

Next, start heating your pan. If you have a pan that tends to have things stick, I suggest using a little oil, less than a teaspoon though, you don't want to add too much oil as this is intended to be a light dish. I like to heat up my pan for a full minute before adding the veggies, this ensures that the pan is hot enough. Add the veggies. 

Sautee the veggies and tofu for another 3 minutes. After the second 3 minutes, the noodles will be ready to strain. 

Add the sauce. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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